Zucchini Soup (Print version)
A silky zucchini soup with basil, lemon, and a small potato for creamy body without heavy cream.
# Ingredients:
For the soup
01 -
2 tablespoons extra-virgin olive oil, plus more for serving
02 -
1 medium yellow onion, chopped
03 -
3 cloves garlic, minced
04 -
1 1/2 lb (680 g) zucchini, trimmed and chopped
05 -
1 small Yukon Gold potato, peeled and diced, about 5 oz (140 g)
06 -
3 cups (720 ml) low-sodium vegetable broth, plus more as needed
07 -
1 teaspoon kosher salt, plus more to taste
08 -
1/2 teaspoon freshly ground black pepper, plus more for serving
09 -
1/2 cup packed fresh basil leaves, plus more for garnish
10 -
1 tablespoon fresh lemon juice
For serving
11 -
1/3 cup (80 g) plain Greek yogurt or sour cream
12 -
Toasted pumpkin seeds or grated Parmesan, optional
# Instructions:
01 -
Heat the olive oil in a Dutch oven or soup pot over medium heat. Add the onion and cook, stirring often, until translucent, 5 to 6 minutes.
02 -
Stir in the garlic and cook for 30 seconds. Add the zucchini, potato, salt, and pepper, then cook for 3 minutes so the zucchini starts to soften.
03 -
Pour in the vegetable broth and bring to a gentle boil. Reduce the heat and simmer uncovered until the potato is very tender, 14 to 16 minutes.
04 -
Remove from the heat and add the basil. Blend with an immersion blender until smooth, or blend carefully in batches in a countertop blender.
05 -
Stir in the lemon juice. Taste and adjust salt, pepper, and broth until the soup is bright and creamy.
06 -
Ladle into bowls and top with Greek yogurt, a drizzle of olive oil, basil, black pepper, and pumpkin seeds or Parmesan if using.
# Good to know:
01 -
Serve warm, at room temperature, or chilled.
02 -
Use low-sodium broth so the final seasoning is easier to control.
03 -
Add basil after simmering to keep the soup green and fresh tasting.